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Guangxi (south-central China — borders Vietnam) shares the karst-limestone landscape of Guilin and Yangshuo, and the kitchen straddles southern Han Chinese, Zhuang minority (largest ethnic minority in China), and Vietnamese influence. Rice noodles are the regional carbohydrate.

Guilin Rice Noodles (Guilin Mifen) — round white rice noodles in a beef-bone broth (or dry-mixed), topped with crispy peanuts, pickled cowpea, fragrant brisket, and a spoonful of locally fermented lubo (a chili-garlic sauce that gives the dish its bite).

Luosifen — Liuzhou river-snail rice noodles — is the cuisine's recent breakout. The broth is stewed from river snails for hours, then strained out; the snails don't appear in the bowl but their funk does. Pickled bamboo shoot (suan sun) gives a fermentation note often called "stinky" by first-timers — and addictive after.

Beihai oysters and shrimp from the Beibu Gulf, Hengxian jasmine for tea and rice perfume, Wuzhou turtle jelly (gui ling gao) — black grass-jelly bitter dessert sold in Hong Kong from Wuzhou roots. Sour-and-spicy sour-bamboo-shoot pork, hand-pounded oil tea (you cha), Zhuang five-color glutinous rice all live here.

The Pantry

Sichuan PepperSichuan PepperPeanutPeanutChili OilChili OilRice NoodleRice NoodleYubaYubaPickled Mustard GreensPickled Mustard GreensPork Bone BrothPork Bone BrothRiver SnailRiver Snail
See all 9 ingredients›

Proteins

River SnailRiver Snail

Vegetables

Pickled Mustard GreensPickled Mustard GreensPickled Bamboo ShootsPickled Bamboo Shoots

Herbs & Spices

Sichuan PepperSichuan Pepper

Grains & Staples

PeanutPeanutRice NoodleRice Noodle

Sauces & Condiments

Chili OilChili OilYubaYubaPork Bone BrothPork Bone Broth

Signature Dishes (1)

Liuzhou Snail Rice Noodle
Liuzhou Snail Rice Noodle
Medium2hGuangxi

Other regions

Siblings within Chinese — each its own tradition.

Sichuan
20

Numbing-spicy heat built on Sichuan peppercorn and fermented broad-bean paste — bold, layered, unapologetic.

Cantonese
16

Fresh produce, live seafood, delicate steaming — taste the ingredient first.

Yunnan
12

Wild mushrooms, rice noodles, lemongrass and mint — mountain freshness instead of mala heat.

Hunan
11

Drier, sharper heat than Sichuan — smoked chiles and sour-pickled notes.

Beijing
9

Imperial roasting, deep savoury broths, and the craft that defined palace banquets.

Jiangsu
9

Precision knife-skills, sweet-savoury balance, slow braising.

Shanghai
8

Sweet red-cooking, oil-rich, and the quiet confidence of 本帮 home cooking.

Dongbei
7

Hearty stews, sour cabbage, guo bao rou — the food that survives winter.

Fujian
6

Mountain and sea together — dried seafoods, silken broths, Buddha Jumps Over the Wall.

Hainan
6

Coconut, tropical seafood, free-range chicken — Wenchang chicken and the modern coconut hotpot.

Hubei
6

Yangtze fish, lotus-root soups, and Wuhan's morning bowl of hot-dry sesame noodles.

Shaanxi
6

Wheat over rice — biangbiang noodles, lamb soup over torn bread, the bold flour traditions of Chang'an.

Shandong
6

Northern seafood tradition, clear broths, knife-work learned from imperial kitchens.

Zhejiang
6

Light, bright, honest — West Lake fish, Dongpo pork, and the poetry of water towns.

Anhui
5

Wild herbs, mountain mushrooms, and the fermented funk of stinky mandarin fish.

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